Butterscotch Snickerdoodle Bread

a loaf of sweet bread topped with cinnamon and sugar and slices cut out on next to it.

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4.90 from 19 votes

Your favorite cinnamon cookie baked into a delicious sweet loaf with butterscotch chips!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1

Servings slices

Calories 302kcal

Author Tracy

Equipment

9 X 5 loaf pan
parchment paper
Hand mixer

Ingredients

2½ cups flour 336 g
2 teaspoons baking powder 9 g
½ tsp. salt 3 g
1 tablespoon cinnamon 6 g
1 cup butter softened
1/2 cup sugar 113 g
1/2 cup brown sugar packed, 122 g
3 eggs room temperature
1 teaspoon vanilla extract
¾ cup sour cream 170 g
1 cup cup butterscotch chips 6 oz

Topping

2 teaspoons sugar
2 teaspoons cinnamon

Instructions

Prep: Preheat the oven to 350 degrees and line loaf pan(s) with parchment paper. In a small bowl, mix the sugar and cinnamon for the topping and set aside.
Cream Butter and Sugars: Add sugars and butter to a large bowl and cream with a hand mixer until all is incorporated and fluffy. Add eggs one at a time, mix, and then add vanilla and sour cream and mix well until combined.
Mix Dry Ingredients: In a medium-sized bowl, add flour, cinnamon, salt, and baking powder and mix well.
Create Dough: Add half of the flour mixture to the creamed butter and sugars and give a couple of mixes with a spatula. Add the rest of the flour to the dough a give another few mixes, just so that all of the flour is incorporated, but it's ok if a few lumps remain, you don't want to overmix the dough. Fold in butterscotch chips.
Bake: Add dough to your loaf pan(s) and smooth out the top with your spatula. Sprinkle with cinnamon and sugar topping. Add to oven and bake for 60-70 minutes (or 30-40 minutes for mini pans). Check for doneness using a sharp knife or cake tester by inserting it into the center of the loaf. It will be done when it pulls clean.
Let cool completely before removing the bread from the pan and slicing. Enjoy!

Notes

Storage

Counter: Wrap it loosely in paper towels and store it in a plastic ziplock bag for up to four days.

Freezer: Store it in a freezer-safe container for up to 3 months.

Quickly Soften Butter

In order to properly cream your butter and sugars, you want to make sure your butter is softened. To do this quickly, fill a microwavable safe glass with water and heat in the microwave for 2-3 minutes so that the water comes to a boil. Remove from microwave and discard water and then place the hot glass over your stick of butter and let sit for 10 minutes.

Substitutions

Flour: You can use gluten-free flour, as long as it's a 1:1 blend or has xantham gum in it.

Sugars: We prefer this even split of brown to white sugar, but you can adjust to your taste and use all white or up to 3/4 cup of brown sugar.

Butterscotch Chips: If you can find them, use some cinnamon chips instead!

Don't Overmix

This is the most important tip to ensuring that this sweet bread has a tender soft center. If you overmix the dough, it will have a dense tough center.

Use a Different Sized Pan

9 X 5 Loaf Pan: This is the size pan we like to make this in for one big loaf.

8 1/2 x 4 1/2 Pan: This is a more standard sized loaf pan and you can use this and make 2 loaves.

5.75 X 3 Mini Loaf Pans: You can also use 3-4 of these. Greasing the bottom of these pans and bake for only 30-40 minutes.

Muffin Tin: Make these into adorable little muffins! It will make about 2 dozen. Bake for 30-40 minutes.

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